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Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout. Prep and Cook Time: about 1 1/4 hours. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
Yield: Makes 15 side-dish servings
16 ounces farfalle (bowtie) pasta
1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
1 pound zucchini, halved lengthwise and cut into 1-in. chunks
1/2 cup olive oil, divided
2 tablespoons Champagne vinegar
About 1/2 tsp. freshly ground black pepper
2 tablespoons chopped fresh oregano
1/4 to 1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives
Yield: Makes 4 servings
2 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 large unpeeled Fuji apple—cored, quartered, and thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley (optional)
CALORIES 278 (82% from fat); FAT 25g (sat 4g); CHOLESTEROL 23mg; CALCIUM 62mg; CARBOHYDRATE 14g; SODIUM 469mg; PROTEIN 2mg; FIBER 3g; IRON 1mg
CALORIES 207 (41% from fat); FAT 9.5g (sat 1.3g); CHOLESTEROL 0.0mg; CARBOHYDRATE 26g; SODIUM 212mg; PROTEIN 5.1g; FIBER 1.4g
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
3. Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
4. With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.
Note: Nutritional analysis is per 1-cup serving.
In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).
Preparation Time: 15 minutes minutes
Cooking Time: 30 minutes minutes
Other Time: 25 minutes minutes
Yield: 8 Servings
Cost per Serving: $0.69
3 pounds red potatoes, scrubbed
1 1-oz. packet vegetable soup mix
1/4 cup red wine vinegar
2 stalks celery, minced
2 tablespoons minced red onion
2 teaspoons Dijon mustard
1 cup mayonnaise
Zest of 1 lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped
Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.
Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.
Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.
Just a little bacon gives a lot of flavor to this classic barbecue side, especially when you add it to sweet caramelized onions and a bottle of slightly fruity and malty ale.
Yield: 9 servings (serving size: 2/3 cup)
2 cups water
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
2 bay leaves
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onion (about 2 medium)
1 tablespoon minced garlic
2 teaspoons chili powder
3/4 cup no salt-added ketchup
1/3 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber ale (such as Redhook)
CALORIES 276 (14% from fat); FAT 4.3g (sat 1.3g,mono 1.7g,poly 0.6g); IRON 3.3mg; CHOLESTEROL 7mg; CALCIUM 90mg; CARBOHYDRATE 46.1g; SODIUM 558mg; PROTEIN 11.5g; FIBER 10.4g
Preheat oven to 300°.
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.